View Full Version : cocao vs carob-subbing in recipes ???
02-05-2006, 09:44 AM
I am wanting to make some "chocolaty" treats & I ordered "Naked Chocolate". I also had my Husband try the cocao nibs-ground up & added to tea...he had heart palpitaions from the caffeine. No way we can use them. I would be on "ceiling." :D
My question, any have any experience in transferring cocao to carob? Is it equal amounts of "subbing" ? thanks for any input :)
02-05-2006, 10:20 AM
Hey Lana!!! Congrats on your naked chocolate book!! I have one and its autographed by none other than David Wolfe himself!!!
I have done alot of subs with cacao to carob and I sub them with equal amount if not just a little bit tad more :D see I was.... ahem!! still am a choco-addict!! but this time I make my own and its done more than satisfy my cravings.... *oh those many lonely nights....* ;)
Anyhow, back to the subject, the only problem i find is when the recipe requires cacao nibs. It does add that crunch and KICK to the end result.... however, everything's not lost.... carob is a way good sub for cacao and i use carob a lot more than cacao if not always!
have a chocoLICKY experience!! ~ a
* i can resist everything except temptations :D *
02-05-2006, 02:22 PM
Thanks Aisah....I really appreciate your input, as I don't think either Denny or I could handle the cocoa. :cool:
02-05-2006, 05:56 PM
... Lana!! I know what you mean. It does give me that kick but not as much as other raw food products if you know what i mean ;) ;)
love ~ a :D
02-06-2006, 01:10 AM
I would never use cacao at all to begin with. Its extremely unhealthy, addictive, and isn't even raw. Carob on the other hand is raw and something that we would certainly eat in nature.
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